Encapsulated Flavors and Fragrances Market Size, Industry Analysis Report, Regional Outlook (U.S., Canada, Germany, UK, France, Italy, Russia, China, India, Japan, Malaysia, Thailand, Indonesia, Australia, Brazil, Saudi Arabia, UAE, South Africa), Application Development Potential, Price Trend, Competitive Market Share & Forecast, 2017– 2024

Encapsulated Flavors and Fragrances Market size is expected to witness dynamic growth owning to increasing number of diseases including diabetes and obesity, which increases people consciousness towards their food and drinks.
 

Growing textile industry is projected to drive encapsulated flavors and fragrances market owning to its usage for manufacturing of perfumed suits. The captured fragrances impart a fresh aroma to clothes which remain on them for a significant part of its lifetime.
 

Rise in food industry with the changing consumer preferences will further fuel encapsulated flavors and fragrances market size. Extruded encapsulated flavors are used as ingredients in food industry for applications including rapid preparations of desserts, tea bags, cakes & biscuits, tea, coffee, confectionary and instant drinks. They are also used for incorporating active ingredients in tablets and cosmetic products by direct compression.
 

Shifting trend towards natural, healthy and wholesome products is increasing but poor adulterant ingredients available in market is contaminating the products which is the major challenge for food industry. To overcome this challenge companies are moving towards trapping original product flavor by encapsulating it through different techniques. Further, addition of flavors in several types of food products like cookies, biscuits, cookies and ice-creams are preferred by the consumers nowadays. Hence, rising demand for original flavored products by customers is the key driver for the encapsulated flavors and fragrances market. 
 

With growing number of diseases which include diabetes and obesity, people are showing more awareness towards their food and drink habits. Owning to this there is an increased demand for fresh flavored food products.
 

Flavor encapsulation offers physical barrier between environment and flavor to fulfill distinct functions including, protecting flavor from oxidation & evaporation and separate unsuited flavor constituents to avoid adverse effects. This in turn will drive encapsulated flavors and fragrances market. Moreover, customers are willing to buy those products that have long shelf life, thus propelling encapsulated flavors and fragrances market size. 
 

Encapsulation is a technique in which a material is entrapped or coated within another material. Glaze material used for the process is known as a shell whereas coated material is called as active or core material. This technique can be applied to many polymers, active substances, compounds and oxidation-sensitive & heat-sensitive molecules.
 

Flavors are sensitive and expensive products that are used as additives in the food industry, thus these essences are protected to maintain its integrity and stability for long term usage. Some of the benefits provided by encapsulation are offers uniform and improved color & taste, increased shelf life, provides texture in finished products, and protection from harsh conditions.
 

The major restraint for encapsulated flavors and fragrances market are the higher cost associated with the product and low technological advances in many developing countries.
 

Encapsulated Flavors and Fragrances market is divided based on the type of encapsulation techniques which include chemical and mechanical. Chemical segment is further divided into glass encapsulation, spray drying, fluid bed coating and spray chilling. Spray drying is one of the most used encapsulation method for flavors involving spraying of emulsifier on food product. Benefits provided by spray drying are increased shelf life and resistance to heat & oxidation.
 

The encapsulation processing can be done in three ways which include chemical, physico and physical process. Physico process is the fastest growing segment in flavor encapsulation as it is progressing rapidly in recent years with benefits of producing encapsulated flavors of small size.
 

Encapsulated Flavors and Fragrances is used for different applications in food industry which include pressed tablets, tea & bake mixes, powdered drink mix, chewing gum, panned confections, biscuits & cookies, cereal & oatmeal, ice-cream and snack meals. These food products with enhanced flavors are in demand globally owning to rise in disposable income and youth leaning towards such products. Other application areas include soap & detergent, dairy products, beverages, oral care, cosmetics & toiletries and household. Encapsulated fragrances are used for cosmetics and cleaning purposes.
 

Asia Pacific is the fastest growing region for encapsulated flavors and fragrances market. The product market is driven by many factors which include growing demand for food packaging, functional foods & health-conscious customers and requirement for increased shell life.
 

U.S. holds the largest market share for encapsulated flavors and fragrances market owning to increased technological innovation and changing consumer preferences.
 

Encapsulated flavors and fragrances market is highly competitive due to presence of many competitors. Some of the major players dominating food encapsulation market are Cargill, Friesland Campina Kievit, Royal DSM, Kerry Group, Ingredion Incorporated, Firmenich, Lycored, International Flavors and Fragrances, Symrise, Surfachem, Sensient Technologies, Balchem Corporation, National Enzyme Company, and Aveka Group.

Companies operating in encapsulated flavors and fragrances market have adopted different business strategies to capture this market which includes agreements, product launches, expansions, collaborations and partnerships. In January 2014, Surfachem developed a new captured perfume for fabric care.  The perfume remains for a prolonged period and diffuses slowly to give freshness for a long time. 
 

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